chestnut flaxmeal flatbread

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Made without any wheat flour these are both vegetarian and safe for celiacs or gluten intolerant. They have a nutty slightly sweet flavor and can be made crunchy or soft depending on how much and what type of fat you choose, and how long you bake them. I prefer mine a little softer.

Pumpkin Lentil Soup

In Australia, the word pumpkin is used much more generally than it is in the USA. Almost any squash is called a pumpkin. Butternut squash was what I used in this recipe. This is a very simple recipe with minimal ingredients. It is vegan if you don’t top with a dollop of some dairy product.

Dining at the Press Club is an eating experience to be sure. The name harks back the fact that they are located in the ground floor of a publishing building. The main ethnicity is Greek, with French influence. It is quite spendy, ($AU60 per head) but you get a lot of good food. I did not care for the Greek style coffee and should have had it my way. Coffee is definitely a matter of taste. Other than that it was all very tasty and nicely and simply presented without being overly twiddly or arty.

Dilled Veggie Salad

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I found this recipe in an Aussie food rag. If you don’t like grams, try about 12 cherry tomatoes and a regular family sized mess of green beans. I haven’t figured out how Aussies decide whether to use metric or English. Seems metric for weight and English for volume? Anyway this salad was a pleaser. I’d say if you spiked it up with tempeh it would be a meal on its own.

Moosewood Lentil Soup Recipe

After a fiddly recipe like the Hong Bao I owe you a basic easy staple. Nothing fancy, just solid delicious nutrition for your family. Since I happened to make this family favorite last night I just fired up the old camera, found the recipe online, and voila, another blog post almost for free.